Beef Carpaccio With Fried Oysters Recipe
Thinly sliced saw tenderloin dressed with shaved Parmesan and Arugula salad topped with Louisiana Gulf Fried Oysters
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Ingredients
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Carpaccio
Method
Preparation
- 1
Prepare the Carpaccio
Wrap the beef tenderloin in plastic wrap and freeze for about 1 hour or until firm. Once firm, remove from the freezer and thinly slice using a sharp knife. Arrange the slices on a large serving plate.
- 2
Dress the Beef
In a small bowl, whisk together olive oil, lemon juice, salt, and black pepper. Drizzle the dressing over the beef slices and top with shaved Parmesan and arugula.
- 3
Fry the Oysters
In a shallow bowl, combine the flour, cornmeal, salt, and black pepper. In another bowl, whisk the egg and buttermilk together. Dip each oyster in the egg mixture and then dredge in the flour mixture until well coated.
- 4
Heat the Oil
In a large skillet, heat the vegetable oil over medium-high heat until shimmering. Carefully add the coated oysters and fry for about 2-3 minutes on each side or until golden brown.
- 5
Serve
Remove the fried oysters and place them on a paper towel-lined plate to drain excess oil. Top the Carpaccio with the fried oysters and serve immediately.
